How to cook potato broth, a recipe that includes, among the necessary ingredients, bread, gruyere and meat or vegetable nut, to be served still hot.
Ingredients for 4 people
- 4 fairly large potatoes
- 1 nut for meat or vegetable broth
- 20 small slices of bread
- 60 gr. of Gruyere cheese
Preparation of the potato broth
Prepare the peeled potatoes and then wash them in cold water.
Place a pot on the stove with 750 cl of water, while waiting for the boiling to proceed, cut the potatoes into sticks of about 2 millimeters thick.
As soon as the water boils, add the potatoes and throw the nut, meat or vegetable according to your preferences, not forgetting a pinch of salt.
Once the boil has resumed, which had been lost due to the introduction of the potatoes, reduce the gas to obtain a moderate flame and cook for a further 6 minutes.
While the potatoes are cooking, arrange 5 slices of bread for each of the 4 bowls, distributing, in equal parts and above them, the prepared Gruyere cheese cut into thin slices.
As soon as the potatoes are ready, pour them together with the cooking broth over bread and gruyere and serve on a very hot table.
